Rating: 3.21 stars
57 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 35
  • 2 star values: 8
  • 1 star values: 1
  • 57 Ratings

In this classic French stew, beef is slow-simmered to tenderness. A red wine with herbal notes balances orange zest and thyme; egg noodles soak up the flavorful sauce.

Martha Stewart Living, September 2005

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Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Make a bouquet garni: Put thyme, bay leaf, cloves, peppercorns, and zest on a piece of cheesecloth; tie into a bundle. Combine onion, garlic, celery, carrots, bouquet garni, and wine in a large non-reactive bowl. Add beef, and toss to coat. Cover, and marinate in the refrigerator 12 to 24 hours, stirring occasionally.

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  • Preheat oven to 300 degrees. Remove beef from wine mixture; pat dry with paper towels. Set aside. Transfer wine mixture to a heavy pot; bring to a boil. Reduce heat; simmer 5 minutes. Set aside.

  • Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook half of the beef, turning, until deeply browned, about 2 minutes per side. Transfer to a plate. Repeat with remaining oil and beef.

  • Stir tomato paste into stock; add to the skillet, scraping up browned bits with a wooden spoon. Add to wine mixture. Stir in olives and beef. Season with salt. Bring to a simmer over medium-high heat.

  • Cover daube; transfer to oven. Cook 2 hours. Reduce oven temperature to 275 degrees if daube starts to boil. After 2 hours, stir in orange juice. Cook until beef is very tender, about 30 minutes more.

Cook's Notes

You can make this stew a day ahead to allow its flavors to mellow and mingle.

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Reviews

57 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 35
  • 2 star values: 8
  • 1 star values: 1